cold break rapid precipitation of proteins
that occurs when the wort is rapidly chilled before pitching the yeast.
coolship a large shallow pan used to cool
wort using outside air temperature. During the cooling process, naturally occurring yeast from the air inoculates the wort. Then the cooled wort is transferred into fermentors.
conditioning a term for secondary
fermentation, in which the beer matures.
cone the part of the hops plant used in
brewing.
corn sugar dextrose. Sometimes added
as an adjunct in beer to raise alcohol percentage and lighten the color of the beer.
-D-
decoction a mashing technique that
involves removing some of the mash to another pot, boiling it, then returning it to the mash tun to raise the temperature.
dextrin a complex sugar molecule,
not normally fermentable by yeast, that contributes to body in beer.
diacetyl a powerful flavor chemical with
the aroma of butter or butterscotch.
diastase an enzyme complex in barley
and malt that is responsible for the conversion of starch into sugars during the mashing process.
dimethyl sulfide (DMS) a powerful
flavor chemical found in beer, with the aroma of cooked corn or cabbage.
dough-in rest the process of mixing the
crushed malt with water in the beginning of the mash operation.
dry-hopping adding hops directly to
the fermenter at the end of fermentation to increase hop aroma without adding bitterness.
-E-
endosperm the starchy middle of a
barley grain that is the source of fermentable material for brewing.
enzymes proteins that act as catalysts for
most reactions crucial to brewing, including starch conversion and yeast metabolism.
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esters aromatic compounds formed from
yeast’s complete oxidation of various alcohols and responsible for most fruity aromas in beer.
ethanol the type of alcohol found in beer,
formed by yeast from malt sugars.
ethyl acetate a common ester in beer. European Brewing Convention (EBC)
Most commonly encountered as a term applied to malt color. °EBC is about twice °Lovibond/SRM.
European Bitterness Unit (EBU)
equivalent to International Bittering Unit (IBU).
extract concentrated wort in dry or syrup
form.
-F-
farnesene one of four primary essential
hops oils. Although farnesene makes up a very low percentage of total oil in most hop varieties, it is considered significant because it makes up a substantial proportion of some noble hops.
fatty acid among the secondary elements
that are produced during fermentation and create much of a beer’s flavor.
fermentation yeast’s biochemical process
involving the metabolism of sugars and the and alcohol.
finings clarifying agents that are added
post-fermentation to help pull suspended yeast, malt proteins, and polyphenols out of the beer.
firkin British cask containing 10.8 U.S. or
9 Imperial gallons (40.9 liters).
first runnings the first few quarts of
wort that are drained off at the beginning of runoff until the draining wort is fairly clear.
flocculation the clumping together and
settling of the yeast out of solution.
fusel alcohol a group of more complex
alcohols that esterify under normal conditions. In beer, fusel alcohols can be produced by excessive amounts of yeast.
FWH “first wort hopping” is a process that
involves adding finishing hops to the boil kettle as the wort is drained from the lauter or mash tun.
-G-
gelatin one of several fining agents.
the process of breaking down the starch granules in corn or other unmalted cereals to make the starch accessible for conversion into sugar.
one of many hop compounds. Researchers have determined that citronellol is primarily generated from geraniol when high levels of linalool are present.
germination the process by which the
barley shoot begins to grow and emerge from the hull.
glucanase an enzyme that acts on the
beta glucans of unmalted barley, oatmeal, rye, and wheat.
glucose corn sugar or dextrose, the most
common type of sugar.
gravity (specific gravity) describes the
concentration or density of malt sugar in the wort.
grist ground grain ready for brewing.
-H-
hardness a term indicating the presence
of water mineral levels.
hops a climbing vine of the
Cannabacinae family, whose cones are used to give beer its bitterness and characteristic aroma.
hopback a sealed container that is filled
with whole hops and inserted in line as the wort is transferred into the fermenter. The hops add aroma and act as a filter for removing the break material.
hot break (also known as hot trub) the
rapid coagulation of proteins and tannins that forms a brown scum on top of the wort as the boil begins.
humulene one of the chemicals that give
hops their characteristic aroma.
husk the outer covering of barley or other
grains.
hydrolysis in homebrewing, the process
by which the addition of water breaks down proteins and carbohydrates.
hydrometer a glass instrument used in
brewing to measure the specific gravity of beer and wort to calculate alcohol percentage and fermentation status.
-I-
IBU (international bittering unit)
the accepted method of expressing hop bitterness in beer.
impact hops also called “special flavor
hops.” Hops varietals bred to exhibit such flavor and aroma attributes as pine, pineapple, grapefruit, mango, lychee, and gooseberries.
infusion a mashing technique where
heating is accomplished with addition of boiling water.
Irish moss (also called carrageen) a
marine algae used to promote the formation of break material and precipitation during the boil.
isinglass a fining agent that comes from
the clear swim bladder of some fish.
iso-alpha acid predominant source of
bitterness in beer. Derived from the hops during the boil.
isomerization the chemical change
during wort boiling that causes hop alpha acids to become more bitter and soluble in wort.
-K-
kettle boiling vessel, also known as a copper. kraeusen as a noun, the thick foamy
head on fermenting beer. As a verb, a priming method where vigorously
fermenting young beer is added to beer during secondary fermentation.
-L-
lactic acid a tart, sour acid that is a by-
product of .
Lactobacillus large genus of bacteria.
Some species are used in the production of yogurt, sauerkraut, pickles, and some beers.
lactose an unfermentable sugar that comes
from milk. Traditionally used in milk stout.
lag time adaptation phase after the yeast
is pitched during which the yeast begins a period of rapid aerobic growth.
lager a beer brewed with a bottom-
fermenting yeast between 45°–55°F (7°–13°C) and given 4–6 weeks to ferment. The lager family includes light, pilsner, amber, bock, and dark.
lautering a process in which the mash
is separated into the liquid wort and the residual grain.
lauter tun traditional vessel used to
separate the wort from the residual grains.
lightstruck a skunky off-flavor in beer
that develops from exposure to short- wavelength light.
linalool one of many hop compounds.
Although linalool constitutes a tiny percentage of hop oils, combined with geraniol, it strongly affects the aroma of beer.
lipid types of fat in animal and plant
matter.
liquification the process by which alpha
amylase breaks up the branched amylopectin molecules in the mash.
°Lovibond a method of measuring beer
and grain color, superseded by the SRM method for beer, but still often used in reference to grain color.
hops’ resiny substance that contains all the resins and aromatic oils.
-M-
Maillard browning a caramelization
reaction that creates malt’s roasted color and flavor.
malt barley or other grain that has been
allowed to sprout, then dried or roasted.
maltose a simple sugar that is the
predominant fermentable material in wort.
mash the hot-water steeping process in
which starch is converted into sugars.
mash tun vessel with a false bottom in
which mashing is carried out.
melanoidins the strong flavor
compounds produced by Maillard browning.
milling grinding or crushing grain. modification the degree to which the
protein-starch matrix breaks down during malting.
mouthfeel sensory qualities of a beer other
carbonation.
myrcene one of four primary essential hop
CRAFT BEER & BREWING
-O-
original gravity (OG) measure of wort
strength expressed as specific gravity.
oxidation chemical reaction that occurs
between oxygen and various components in beer.
-P-
parti-gyle to get multiple beers out of
the same mash. The brewer boils successive runnings separately and, ideally, blends them to different strengths.
pasteurization the process of sterilizing
by heat.
peptidase an enzyme that breaks up
small proteins in the endosperm to form amino acids.
peptide a short fragment of a protein.
the scale used to express the level of acidity and alkalinity in a solution. Neutral is a value of 7; most acidic is a value of 1; most alkaline is a value of 14.
phenol chemical family responsible for
spicy, smoky, clove-like, and other aromas in beer.
pitch adding yeast to the fermentor. °Plato European and American scale of
gravity based on a percentage of pure sugar in the wort. A newer, more accurate version of the Balling scale.
polishing final filtration before bottling
that leaves beer sparkling clear.
polyphenol tannins that contribute to
haze and staling reactions.
polysaccharide polymers of simple
sugars.
ppm parts per million. 1 milligram per
liter. Most commonly used to express dissolved mineral concentrations in water.
precipitation a chemical process
involving a material coming out of solution.
primary fermentation initial rapid stage
of yeast activity when maltose and other simple sugars are metabolized.
priming adding a small amount of sugar
to beer before bottling to restart fermentation and give the beer carbonization.
protein complex organic molecules
involved in enzyme activity, yeast nutrition, head retention, and colloidal stability.
proteinase (protease) an enzyme that
breaks proteins apart into smaller, more soluble units. The breaking up of the proteins is called proteolysis.
protein rest during mashing, a rest that
allows remnant large proteins to be broken down into smaller proteins and amino acids and any remaining starches to be released from the endosperm.
-R-
racking carefully siphoning the beer away
from the trub to another fermenter or to bottles.
Bavarian beer-purity law, enacted in 1516 decreeing that beer can have only three components: water, barley, and hops.
runnings wort that is drained from the
mash during sparging.
-S-
saccharification conversion of starch to
sugars in the mash through enzymatic action. scientific genus name of brewer’s yeast.
sanitize to reduce microbial
contaminants to insignificant levels.
secondary fermentation after the
primary fermentation, beer is racked to a sterile container for a slower phase of yeast activity during which complex sugars are metabolized.
session beer a beer that is lighter in
gravity and alcohol (usually less than 4.5% ABV).
set mash during sparging, when the grain
bed plugs up and no liquid flows through it.
six-row the type of barley most often
grown in the United States and used in the production of American-style beers.
sparge rinsing mashed grains with hot
water to recover all available wort sugars.
specific gravity a measurement of malt
sugar density in the wort, expressed relative to the density of water.
SRM (Standard Reference Method) the
measurement of beer color.
starch complex carbohydrates that are
converted into sugars during mashing.
starch haze suspended starch particles
that cause cloudiness in beer.
steep soaking barley or wheat in water to
begin malting.
step mash mashing technique that uses
controlled temperature steps.
sterilize to eliminate all forms of life by
either chemical or physical means.
strike adding hot water to the crushed malt
to raise the temperature and begin mashing.
-T-
tannins polyphenols, complex organic
materials with an astringent flavor, extracted from barley husks and hops.
terpenes the flavor chemicals in hop oils. trub the hot and cold break material, hop
bits, and dead yeast sediment at the bottom of the fermenter.
two-row the most common type of barley
for brewing everywhere except America.
-U-
underlet adding water to a mash from
below to encourage quicker and more thorough mixing of the grains and water.
-V, W, X, Y, Z-
Vinnie nail attributed to Vinnie Cilurzo
from Russian River Brewing. Made of stainless steel and typically 1.5"– 2" long, these are used to plug the small hole that is drilled into a wooden barrel to retrieve a sample of aging beer.
whirlpool a device that separates the hops and trub from the wort after boiling.
wine thief an instrument used for taking
a sample of wine or beer from a fermenter.
wort the sugar-laden liquid from the
mash.
wort chiller a heat exchanger that rapidly
cools wort from near boiling to pitching temperatures.
yeast a large class of microscopic fungi,
several species of which are used in brewing.
zymurgy the science of brewing and
fermentation.
| BREWING GLOSSARY |
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BEERAND